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|  | Sweet Sour Pork
1 recipe of sweet sour sauce
1 pound of lean pork
1/4 teaspoon of salt
1/4 teaspoon of sugar
1 tablespoon of soy sauce
2 tablespoons of sherry
1/8 teaspoon of freshly ground black pepper
1 small onion
1 green pepper
2 slices of canned pineapple
2 carrots, cut diagonally into 1 inch pieces
1 egg
2 tablespoons of flour
1/2 teaspoon of salt
1 tablespoon of water
2 tablespoons of oil
2 thin sliced of fresh ginger root, minced
1 clove garlic, crushed
Oil for deep frying
Combine ingredients for sweet sour sauce in an enameled saucepan. Mix cornstarch and water for the sauce but do not add it yet. Cut the pork in pieces 1 to 1 1/2 inches square and 3/4 inch thick. Mix salt, sugar, soy sauce, sherry and pepper. Add pork, toss to coat and marinate for about 20 minutes, turning meat twice.
Cut the onion in half lengthwise and then cut into 1 to 1 1/2 inch long and 3/4 inch wide pieces. Remove membranes and seeds from pepper, cut in 1 inch wide strips and then in 1 to 1 1/2 inch diamond shapes diagonally. Cut the pineapple rings into 1 inch pieces. Bring plenty of salted water to a boil, add the carrots and parboil for 3 to 4 minutes. Rinse under cold running water and drain. Combine egg, flour, salt and water to make a batter.
Heat 2 tablespoons of oil in a wok or other pan. Add ginger and garlic and stir fry for 30 seconds. discard garlic. Add vegetables and stir fry for about 2 1/2 minutes. Meanwhile, heat the sweet sour sauce in a saucepan. Add sauce to the vegetables and stir in cornstarch mixture to thicken. Remove from heat and keep warm. Heat the oil for deep frying. Coat pork pieces lightly with the batter. Drop into the hot oil one by one and deep fry for about 3 1/2 minutes or until golden brown. Drain, add to the sauce and stir to coat. Serve immediately. 8 Chinese servings |
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